Pretzel Twist Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the granulated sugar. Sprinkle the active dry yeast over the surface and stir lightly. Let sit 5–8 minutes until foamy and fragrant.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4 cups of the all-purpose flour and the fine sea salt. Pour in the activated yeast mixture and the melted/softened unsalted butter. Begin mixing on low speed, adding the remaining 0.5 cup flour gradually until the dough comes together and pulls away from the bowl.

Knead

Knead the dough on medium speed with the dough hook for about 6–8 minutes (or by hand on a floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free spot for about 60 minutes, or until roughly doubled in size.

Divide and roll

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. Turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces for large twists (or 10–12 for smaller ones). Roll each piece into a 20–24 inch (50–60 cm) rope, keeping even thickness along the length.

Twist into shape

To form pretzel twists: take one rope, fold in half, twist the two ends around each other 2–3 times, then press the loose ends to the bottom of the twist to secure. Place shaped twists on the prepared baking sheets, leaving about 2 inches between each for expansion.

Prepare alkaline bath

In a wide, shallow pan, bring 10 cups of water to a simmer. Carefully add 0.75 cup baking soda (the mixture will foam). Reduce to a gentle simmer — do not boil vigorously.

Dip in bath

Using a slotted spatula or large slotted spoon, carefully lower each pretzel twist into the simmering baking soda bath for 20–30 seconds on each side. The bath helps develop the classic pretzel crust and color. Remove and allow excess liquid to drip off, then return to the prepared baking sheet.

Egg wash and salt

Whisk the large egg with 1 tablespoon cold water to make an egg wash. Lightly brush the top of each pretzel twist with the egg wash, then sprinkle coarse sea salt evenly over them.

Bake

Bake the pretzel twists in the preheated 450°F (230°C) oven for 10–14 minutes, rotating the pans halfway through, until they are deep golden brown and glossy. Watch carefully near the end to avoid burning.

Finish with butter

Remove the pretzels from the oven and immediately brush each with about 1/2 teaspoon of melted butter for a slightly softer, richer finish. Transfer to a wire rack to cool slightly before serving.

Serve

Serve warm. Pretzel twists are excellent plain, with coarse salt, or alongside mustard, cheese sauce, or butter.